April 24, 2012

Harvest Cake with Vanilla Cream

This might be the healthiest cake I've ever made, based on almond flour and chock full of zucchini, carrots, and apples.  The cake turned out delightfully moist and delicately nutty, and the cashew frosting was surprisingly creamy.  The cake and frosting were sweet enough from the apples and medjool dates that I might actually do away with the honey altogether the next time I make this.

Harvest Cake with Vanilla Cream
via Roost Blog

Harvest Cake
3 cups almond flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/4 cup melted ghee
1/4 cup honey
1-1/2 teaspoon vanilla extract
3 eggs
1 cup grated carrot
1 cup grated zucchini
1 cup chopped apple

Preheat oven to 350ºF.  Grease a 9-inch cake pan.

In a large bowl, combine the flour, baking soda, salt, and cinnamon.  Mix the remaining ingredients in another bowl and then stir into the dry ingredients to form a batter.  Pour into cake pan and bake for 40-45 minutes or until toothpick inserted into the center comes out clean.

Vanilla Cream
1 cup raw cashews
1/2 cup coconut milk
2 medjool dates, pitted
1 tablespoon honey
Seeds scraped from 1 vanilla bean

Soak cashews in water for 3 hours, then discard water.  Blend all ingredients in a blender or food processor until smooth.

Cake will keep for a few days in an airtight container and about a week in the fridge.

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